Vegan Spaghetti Squash Pasta with “Meat” Sauce

This is a colorful and delicious addition to your winter meals.  You can cook the squash the night before and have it ready to go for a quick meal the next day. This simple to make and tastes very gourmet!  It is gluten and grain free as well!

Serves 3-4


  • 1 spaghetti squash
  • 1 bag of Beefy Crumbles by Beyond Meat (pea protein)
  • 1 jar of your favorite marinara sauce – I use Organicville Tomato Basil
  • 1 tbsp. olive oil
  • Salt and pepper to taste
  • Fresh Basil to top your dish

Directions:  Poke a sharp knife into the skin of the squash (all over).  Place in pre-heated oven (350 degrees) and bake 120 minutes.  Place beefy crumbles in a saucepan with the sauce and heat up about 5 minutes before the squash is finished.  Remove from the oven and cut in half.  Take a fork and scoop out the seeds.  Continue to use the fork to tear off strips of the squash (looks like pasta) and transfer into a bowl.  Drizzle on olive oil and season with salt and pepper.  Transfer a portion of the squash to a pasta individual pasta bowl and top with sauce and fresh basil.  Enjoy!

By:  Katy Joy Freeman

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